gsganzer
Elite Member
- Joined
- Jun 11, 2003
- Messages
- 3,200
- Location
- Denton, TX
- Tractor
- L3800 w/FEL and BH77, BX 2200 w/FEL and MMM
I thought I'd post this one for the hunters. We frequently make this dish throughout the year using ground venison and it's very simple to make. It's delicious paired with a red wine, especially a South African Pinotage.
We had this traditional African meal (national dish) during our stay in South Africa. It's similar to meat loaf, but with a unique blend of seasonings and ingredients that give it a unique taste and texture. The Africans mix the meat, rice and chutney together on their plate. Then they sprinkle coconut on top. Enjoy! Serves about 8
Ingredients:
2 lbs ground beef, lamb or game meat
Butter and vegetable oil
2 onions chopped
1/2 tsp crushed garlic
1 tbl curry powder
1 tsp ground turmeric
5 allspice seeds, crushed
2 tsp coriander
3 whole cloves, crushed
2 slices stale bread
1/4 cup whole milk
finely grated rind and juice of 1/2 lemon
1 egg
1 tsp salt and 1 tsp black pepper
3 ounces dried apricots
1 granny smith apple, peeled, cored chopped
1/4 cup golden raisins
1/4 cup slivered almonds
6 bay leaves
Topping:
1 cup whole milk (max), think scrambled eggs consistency when mixing the topping
2 eggs
1/2 tsp salt
Other:
2 cups yellow rice. (Prepare per package directions)
Fruit chutney
Unsweetened coconut
Heat butter and oil in a saucepan and fry the onion and garlic until translucent. Stir in the curry powder and turmeric and cook briefly until fragrant. Remove from heat and combine in large bowl with meat, and remaining ingredients (except for topping ingredients and bay leaves). Once mixed, spread into buttered casserole dish and level the top. Roll the bay leaves into little spears and bury them into the layered mix, evenly spaced. Cover top of casserole tightly with foil and bake at 325F for 1 1/4 hours.
Increase oven to 400F. Mix together the topping ingredients (if you used a large casserole, you may need to increase the ingredient amounts). Pour over the casserole and bake uncovered for an additional 15 minutes until cooked and lightly browned.
Serve with yellow rice, fruit chutney and dried unsweetened ground coconut. We place the rice, chutney and bobotie in separate piles on our plates and then sprinkle the coconut over top. When you eat it, you kind of mix them with your fork as you get a bite.
We had this traditional African meal (national dish) during our stay in South Africa. It's similar to meat loaf, but with a unique blend of seasonings and ingredients that give it a unique taste and texture. The Africans mix the meat, rice and chutney together on their plate. Then they sprinkle coconut on top. Enjoy! Serves about 8
Ingredients:
2 lbs ground beef, lamb or game meat
Butter and vegetable oil
2 onions chopped
1/2 tsp crushed garlic
1 tbl curry powder
1 tsp ground turmeric
5 allspice seeds, crushed
2 tsp coriander
3 whole cloves, crushed
2 slices stale bread
1/4 cup whole milk
finely grated rind and juice of 1/2 lemon
1 egg
1 tsp salt and 1 tsp black pepper
3 ounces dried apricots
1 granny smith apple, peeled, cored chopped
1/4 cup golden raisins
1/4 cup slivered almonds
6 bay leaves
Topping:
1 cup whole milk (max), think scrambled eggs consistency when mixing the topping
2 eggs
1/2 tsp salt
Other:
2 cups yellow rice. (Prepare per package directions)
Fruit chutney
Unsweetened coconut
Heat butter and oil in a saucepan and fry the onion and garlic until translucent. Stir in the curry powder and turmeric and cook briefly until fragrant. Remove from heat and combine in large bowl with meat, and remaining ingredients (except for topping ingredients and bay leaves). Once mixed, spread into buttered casserole dish and level the top. Roll the bay leaves into little spears and bury them into the layered mix, evenly spaced. Cover top of casserole tightly with foil and bake at 325F for 1 1/4 hours.
Increase oven to 400F. Mix together the topping ingredients (if you used a large casserole, you may need to increase the ingredient amounts). Pour over the casserole and bake uncovered for an additional 15 minutes until cooked and lightly browned.
Serve with yellow rice, fruit chutney and dried unsweetened ground coconut. We place the rice, chutney and bobotie in separate piles on our plates and then sprinkle the coconut over top. When you eat it, you kind of mix them with your fork as you get a bite.
